No Oven Stovetop Bread Recipe | Quick Fluffy Skillet Bread
Soft, fluffy stovetop skillet bread you can make without an oven, ready in under an hour. Perfect as a side, wrap, or for snacking with butter and honey.
Ingredients
Ingredients
- 2 1/4 teaspoons instant yeast (1 packet)
- 1 cup warm water (105–115°F)
- 2 1/2 cups all-purpose flour (plus extra for dusting)
- 1 tablespoon sugar
- 1 teaspoon fine sea salt
- 2 tablespoons olive oil (plus more for cooking)
- 2 tablespoons plain yogurt (optional, for extra tenderness)
- Optional seasonings: garlic powder, dried herbs, sesame seeds, or nigella seeds
- For finishing: butter or olive oil, flaky salt, chopped parsley
Instructions
Instructions
- Whisk warm water, sugar, and yeast in a bowl and let sit until lightly foamy, about 5 minutes.
- Add flour, salt, olive oil, and yogurt if using, then stir until a shaggy dough forms.
- Turn dough onto a lightly floured surface and knead 2–3 minutes until smooth and slightly tacky, adding flour only if very sticky.
- Shape into a ball, place in a lightly oiled bowl, cover, and rest at room temperature 20–30 minutes until puffy.
- Dust the counter, turn out the dough, gently deflate, and divide into 6–8 equal pieces for small rounds or 4 for larger breads.
- Shape each piece into a ball, rest 5 minutes, then roll each to 1/4–3/8 inch thick, keeping them covered with a towel.
- Preheat a heavy skillet over medium heat for 3–4 minutes and lightly brush with oil.
- Place one or two rounds in the skillet, cover, and cook 2–3 minutes until bubbles form and the bottom is golden.
- Flip, cover, and cook 1–2 minutes until the second side browns and the bread feels set and springy, adjusting heat as needed.
- Transfer to a towel-lined plate, brush with butter or olive oil, and sprinkle with a little salt; repeat with remaining dough.
- For make-ahead, refrigerate shaped rounds up to 24 hours and cook straight from the fridge, adding 30–60 seconds per side.
Notes
Cook over moderate heat and keep the lid on to trap steam for better rise. Avoid adding too much flour; a slightly tacky dough stays softer. Store fully cooled bread in an airtight bag at room temperature for 2 days or freeze up to 2 months; refresh in a warm skillet before serving. Variations include garlic-herb, yogurt flatbread, seeded tops, whole-wheat blend, buttery rolls, cheesy, scallion, and flatbread pizza. Active dry yeast can be substituted by blooming 8–10 minutes. A cast iron skillet gives the best color.